Cast Iron Waffles
These waffles are crispy on the outside and tender in the middle! Perfect for slow mornings.
Servings: 6 people
Calories: 360kcal
Equipment
- 7" waffle iron
Ingredients
- 2 cups of all-purpose flour leveled
- 1 tablespoon of sugar
- 4 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 1 3/4 cups of whole milk
- 2 large eggs
- 8 tablespoons of butter 1/2 a cup, melted
- 1 teaspoon of vanilla extract
Instructions
- Combine dry ingredients in a large mixing bowl.
- Whisk in the wet ingredients.
- Lightly coat the waffle iron in cooking oil before heating on medium heat.
- Once hot, pour in the batter, and flip immediately. I use 1 cup of batter per waffle, but that largely depends on the size of your waffle iron.
- For an electric stovetop, cook for 3 minutes before flipping over to cook an additional 3 minutes.
- Carefully separate the two halves and use a fork to pop the waffle out.
- Lightly regrease before continuing with the remaining batter.
Notes
- Wear oven mitts when flipping the waffle iron.
- Your waffles will cook more quickly on a gas stove. On a glass top, you will need about 3 minutes per side.
- Don't use too much oil — it will leak out the sides when you flip the waffle iron.
- Your waffle iron must be piping hot before adding batter so it doesn't stick.
- Thin cast iron waffle irons do not work as well as thick ones.
- Never leave a waffle iron unattended in case too much oil is used and leaks out.